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Recipes For Cooking With Fall Vegetables

PITTSBURGH (KDKA) ― Like to eat healthy, local and cheap?  Rania Harris says we can do all of that by cooking with fall vegetables from your garden and area farmer's market this time of year!

She's sharing recipes for her Butternut Squash and Cider Bisque and Spaetzle with Fall Root Vegetables!

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Butternut Squash and Cider Bisque
4 tablespoons (½ stick) unsalted butter
2 cups onions, diced
4 teaspoons curry powder
2 medium butternut squash
2 apples
3 cups vegetable or chicken stock
1 cup apple cider
Salt and freshly milled black pepper

DIRECTIONS:
Melt the butter in a large soup pot and sauté the onions and curry powder over very low heat for about 25 minutes.

Meanwhile, peel the squash and apples and cut them into chunks. Add the squash, apples, and stock to the pot and simmer for 25 minutes. Transfer the contents of the pot to a blender and blend using on / off turns, to keep a slightly chunky consistency to the bisque.

Return the bisque to the pot; add the cider and season to taste with salt and pepper.

Serves 6


Spaetzle with Fall Root Vegetables
1 1/3 cups whole milk
8 large eggs + 4 egg yolks
Salt and white pepper to taste
1/8 teaspoons grated nutmeg
4 ¼ cups all-purpose flour
Chopped fresh chives and flat leaf parsley

4 cups mixed fall root vegetables to include parsnips, carrots, sweet potatoes, onions, turnips and butternut squash
Extra virgin olive oil
Salt and pepper to taste

Unsalted butter
1 ½ cups Panko breadcrumbs


DIRECTIONS:
Several hours before preparing, whisk together the milk, eggs, egg yolks, 2 teaspoons salt, the pepper and nutmeg in a large bowl. Sift the flour over the mixture and whisk in until smooth. Stir in the herbs. Cover and refrigerate for at least 1 hour or until ready to cook.

One hour before serving, preheat oven to 400 degrees. Toss the mixed vegetables with olive oil and salt pepper and roast for 45 – 55 minutes, until tender and slightly browned.

Bring 3 quarts salted to a boil in a large saucepot. In several batches, pour the batter into a spaetzle maker or colander that sits securely on the saucepot and press the spaetzle into the boiling water. Boil until spaetzle rise to the top, about 1 minute. With a slotted spoon, transfer the spaetzle to a bowl of ice water. Repeat until all of the batter has been boiled.

To serve: Melt enough butter in a large skillet to coat the breadcrumbs. Add the breadcrumbs and sauté for 3 minutes. Drain the spaetzle well and add to the crumbs along with the vegetables; toss to combine. Divide among 6 plates and serve with a salad.

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